Jackfruit Chili
Shredded jackfruit in a hearty stew of kidney beans, tomatoes, onions, peppers, garlic, and warm spices
Servings 6 1 cup servings
Calories 110kcal
Ingredients
- 11 oz packaged young jackfruit shredded
- 1/2 cup yellow onion diced
- 1/4 cup green bell pepper diced
- ½ tsp minced garlic
- 2 1/2 Tbsp all-purpose flour
- 1 Tbsp dark chili powder
- 2 tsp ground cumin
- 1 1/8 tsp kosher salt
- 1/8 tsp granulated sugar
- 2 Tbsp tomato paste
- 1 ¾ cup low sodium vegetable broth
- 1 cup crushed tomatoes
- ¼ tsp Tabasco pepper sauce
- 10 oz canned kidney beans rinsed and drained
Instructions
- In stockpot over medium-high heat, sauté jackfruit until browned, 5 to 8 minutes.
- Add onion, pepper and garlic. Sauté until onion is translucent, 3 to 5 minutes.
- Reduce heat to medium. Add flour, chili powder, cumin, salt and sugar. Whisk until well blended. Cook, whisking often, 4 minutes. Stir in tomato paste and cook for 2 minutes.
- Add broth, tomato and hot sauce. Whisk until well blended. Cook, whisking constantly, until mixture thickens and boils. Add beans and return to a boil.
- Reduce heat and simmer for 35 minutes and serve.
Notes
This Coolfood recipe is low carbon certified. Learn more!
Nutrition
Calories: 110kcal | Carbohydrates: 21g | Protein: 5g | Fat: 1g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 420mg | Fiber: 8g | Sugar: 4g